Pub-Style Steak Pie

My Master has many friends and memories from His travels to the UK, so to honor Him this savory steak pie is a classic British comfort food. However making it can be tedious. Slave has cut down some of the steps but left the flavor and texture of the authentic article. We skipped the traditional browning of the meat, which requires working in batches, and browned the mushrooms and onion instead, building a flavorful fond at the same time.

Adding flour early in the process and limiting the amount of stock we added meant that the gravy formed as the meat cooked so we could bypass the usual sauce-building steps. To make sure we didn’t limit flavor, we added bacon, garlic, and thyme. slave boosted browning with the addition of a small amount of baking soda. 

 

Ingredients

Filling

3 tablespoons water

½ teaspoon baking soda

1 (1 1/2 lb) boneless beef top sirloin steak

½ teaspoon Salt

½ teaspoon pepper

2 slices bacon, chopped

1 pound cremini mushroom, trimmed and halved if medium or quartered if large

1 onion, cut into chunks

4 garlic cloves, chopped

1 (14 1/2 ounce) can beef consume

1⁄8 cup Worcestershire sauce

½ teaspoon dried thyme

¼ cup all-purpose flour

Instructions

Do your cutting:

Rinse mushrooms and let drain well. Chop the onion, garlic, meat, carrots

Preheat oven to 350 with just the bottom rack in.

FOR THE FILLING: Combine water and baking soda in large bowl. Add beef, salt, and pepper and toss to combine. 
 

Cook bacon in large Dutch oven over high heat, stirring occasionally, until partially rendered but not browned, about 3 minutes. 
 

Add mushrooms and ¼ cup broth and stir to coat. Cover and cook, stirring occasionally, until mushrooms are reduced to about half their original volume, about 5 minutes. 
 

Add onion, garlic, carrots, and thyme. Let cook, uncovered, stirring occasionally, until onion is softened and fond begins to form on bottom of pot, 3 to 5 minutes.
 

Sprinkle flour over mushroom mixture and stir until all flour is moistened. Cook, stirring occasionally, until fond is deep brown, 2 to 4 minutes. 
 

Stir in the can of consume and Worcestershire sauce, scraping up any browned bits. Stir in beef and bring to simmer, pressing as much beef as possible below surface of liquid. 
 

Cover pot tightly with aluminum foil, then lid; transfer to oven. Cook for 1 hour.
Remove lid and discard foil. Stir filling, cover, return to oven, and continue to cook until beef is tender and liquid is thick enough to coat beef, 15 to 30 minutes longer.
 

Transfer filling to a 9 x 14 baking dish. (Once cool, filling can be covered with plastic wrap and refrigerated for up to 2 days.) Increase oven temperature to 400 degrees.
Lay out a sheet of wax paper and unroll the tube of croissants onto this.

Carefully invert this over the dish and peel back the paper. brush with an egg wash for a golden brown crust.
(it’s OK if filling is hot). 
 

Place dish on rimmed baking sheet. Brush with a beaten egg to give a wonderful color.
Bake until filling is bubbling and crust is deep golden brown and crisp, 25 to 30 minutes. (If filling has been refrigerated, increase baking time by 15 minutes and cover with foil for last 15 minutes to prevent over-browning.) Let cool for 10 minutes before serving.

==============

For our music:

https://www.youtube.com/watch?v=VkAVfsw5xSQ

What a dish to set before my King! Master Indy

socialslave

To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

…..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 

by 

Dan White

 https://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM%20via%20@amazon

Comfortably Romantic Bacon Cheeseburger Pasta

To those of you stressing out about the up coming Hearts & Flowers Holiday, Please don't! Take the advise of an experienced old silly slave: Stress is the biggest boner buster you run into since that time your mother caught you masturbating! The best romance comes from being comfortable with who you are with and who you are. So consider some comfort food for the big dinner! This is truly serving someone!

What is more comfortable than a bacon cheese burger? Except maybe a bacon-cheeseburger casserole! All of the great tastes and you can do it on the stove top, so to speak. 

 

Ingredients:

½ box of uncooked elbow macaroni
4 slices of diced bacon
1 lbs of ground beef
1 yellow onion chopped

1 (14 ounce) can of stewed tomatoes drained
½ stick of salted butter

1 tsp garlic powder
1 tsp of salt
1 tsp of pepper
1 cup of shredded cheddar cheese
½ cup of freshly grated Parmesan cheese

Directions:

Cook the macaroni according to the shortest time listed and drain it.

Replace the pasta in the pot and mix in ½ stick of the butter.

While that cooks: chop the onion and the bacon.

Cook the bacon in a large skillet until crispy remove to paper towel. Wipe out most of the bacon grease leaving about 1-2 tbs in the skillet. Mix in the ground beef and onions and cook for 5 minutes.

Add the garlic powder, salt, and pepper and cook for 5 more minutes.

Mix in the stewed tomatoes until well combined then stir in the warm macaroni, bacon and shredded cheese.
Cook the mixture over low heat to blend flavors until heated through. Maybe about 3-4 minutes.
If you like a brown and serve bread from a tube goes great with this. If your special someone wishes a green vegetable with this, fix one that does not have a sauce.

What a tummy warming treat. When the tummy warms, so does the heart!
 

For our music, something not overly “romantic” just something you two like!

https://www.youtube.com/watch?v=CjDALZMw2eY

 

This is the way to be serving!

socialslave

To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

…..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 

by 

Dan White 

 https://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM%20via%20@amazon

Game Day Homemade Pastrami!

In 1887 a New York Butcher, Sussman Volk created the very first pastrami sandwich. The sandwich was so popular he converted the shop into a restaurant to sell pastrami sandwiches. Thus one of the most popular sandwiches in the world was created. Why not try this for guests on game day? Buying the prepared meat at the deli can be expensive so we'll abbreviate the original long recipe, and make this overnight. It will be your very own and you can impress your friends and guests with your very own brand!

The original recipe calls for meat to be brined a couple of days, then smoked for a few more, then chilled and reheated, etc etc... This way we cut to the chase and the results are phenomenal! Cut across the grain, add a slice of Havarti, warm it and serve with mustard on some rye. Everyone will love it!

Ingredients:

3 - 5 lb. corned beef sold in a package
Rub:

very important:

• 3 tablespoons coarse black pepper, very integral to the pastrami
• 1 tablespoon smoked paprika
• ½ teaspoon red pepper flakes
• 2 tablespoons ground coriander. That's really a signature flavor of pastrami

1 teaspoon garlic powder

For sandwiches:

Rye bread

mustard

Havarti slices

Dill pickle spears

Chips

Directions:

Throw away that spice packet that comes with the corned beef.

On one side of the brisket you will find a layer of fat (called the deckle)
Trim that off. You can leave some but get most of it.

Start with the paprika / coriander / garlic mixed in a small bowl. Press this one to the meat – both sides. Let sit while you preheat the oven to 240 degrees!

Spread out a long sheet of foil. Spoon on some of the mixture, add a sprinkle of red pepper flakes (go light on these) then add ½ the black pepper.

Lay the brisket on this and spoon the rest of the mixture on top with flakes and black pepper.

Set another sheet of foil on top and crimp the edges well to form a tight packet.

Now repeat this FIVE more times. You will end up with a tight package with 6 layers of foil.

Place in a baking pan and let slow roast for five hours! 

 

When time is up let cool down on counter. When you can hold the package in you bare hand without burning it, place in refrigerator to chill over night! 24 hours is even better.

What happened during that long slow cooking is that the smoked paprika has simulated the smoking that a normally pastrami gets, and the coriander and black pepper are going to give it that signature pastrami flavor. 

 

Slice the Pastrami

Either way, you want to slice it thin across the grain not with it. 
 

Continue to slice the meat, then wrap up what you don't need.

 

Hot Pastrami Sandwich

On an lined baking sheet, divide pastrami into four stacks; top each with cheese.

Bake at 450° for 2-3 minutes or until cheese is melted.

Place pastrami on four toast slices spread with mustard, then top with four more.

----------------------------

1 sandwich: 586 calories, 17g fat (7g saturated fat), 80mg cholesterol, 1655mg sodium, 72g carbohydrate (18g sugars, 6g fiber), 36g


For music: https://www.youtube.com/watch?v=50wYkq8DaVQ
Serve with chips and a dill pickle spear and the guys will be ready for the game!
Remember: men have 2 emotions! Hungry and horny. If you see he doesn't have an erection – fix him a sandwich !!!


Serving my Master Indy

socialslave

To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

…..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 

by 

Dan White

 https://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM%20via%20@amazon

Sweetheart Steaks

Many would be cooks think it is easy to grill a steak. Well Yes and No. The secrete is to marinade or rub the meat. Heat under the right temperature and to let the steak rest to finish cooking. While planning of a special romantic dinner you can splurge on steaks, but know and follow these steps or else risk disappointment.

The key to this steak is the rub. Sugar? You bet! No it does not make it taste sweet. Rather it acts as a natural tenderizing agent AND makes a great “crust” to hold in the juices. Try these simple steps before you ruin another great piece of meat.

Ingredients:

2 boneless strip steaks (about 1 inch thick)

¼ cup sugar

3 Tbs kosher salt

Sprinkle with smoked paprika

Black pepper

Directions:

Do yourself a favor and start these the night before. If pressed for time they can sit on the counter with the rub for an hour. For the best results do this the evening before.

Mix the sugar with salt in a medium bowl with a fork to blend well. Pat the steaks dry with paper towels. Make cuts into the strip of gristle and fat to prevent it “cupping” when cooked. Place them in a glass container that seals.

Sprinkle smoked paprika lightly over each steak.

Spread sugar-salt mixture by tablespoonfuls over each steak. Pressing this into the meat. Turn over each and repeat. Seal and place in refrigerator overnight.

Day of dinner:

Prepare the broiling rack. You can use a lined baking sheet with a mesh grill on top. Be sure to spray these well. Be sure the shelf is adjusted so that the meat will be between 4 to 6 inches below the broiler!

Turn on the broiler to heat.

Transfer the steaks to the grill.

(NOTE: the steaks will be wet; DO NOT PAT them dry!)

Slide on another tsp of the sugar-salt mix to each side of the meat.

Sprinkle the top with some pepper to your taste.

Broil for about 3 – 4 minutes per side for medium rare. Be sure to watch and flip the meat. You don't want the sugar to burn!

Check with an instant read thermometer. 150 will be a true medium.

Take out of oven and let rest for 5 minutes. Do not skip this step.

Steak “done”-ness can be read from the thermometer!

For rare: 130F

For medium: 150F

For well done (please don't) 170F

The sugar tenderized the meat and help make a nice crust. The light dusting of smoked paprika will impart a touch of smoke flavoring. The combination of salt & pepper before you cook balances the meat flavors. Each step has its purpose. Memorize them and you will have any man you want eating out of your hand.....as it were. :-)

For our music tonight: https://www.youtube.com/watch?v=HUaIdOsJqF8

Serving my Master Indy

socialslave

To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

…..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 

by 

Dan White


https://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM%20via%20@amazon 

Enchanted Chicken

Try this dish for a romantic Valentines Dinner! A simple skillet of chicken thighs cooked on the stove top and allowed to simmer in a fortified wine!

The best romantic dinner should be smaller courses, this lets you spend time together. Keep the portions down to size, you don't want him falling asleep do you?

You could start with a cup of tomato bisque soup, a small portion of asparagus, maybe some rice. 2 thighs with mushrooms and this luscious sauce! Then perhaps skewer a chunk of pineapple, a chocolate candy, and a cube of cheese onto tooth picks arraigned around a warm pool of caramel to be hand fed to each other piece by piece. Get the picture? Or just fix some green beans to balance this rich sauce.

Ingredients

½ cup all-purpose flour
4 chicken thighs
1 tablespoon olive oil
4 tablespoons butter
8 oz. sliced fresh mushrooms
a 187 ml bottle of Sauvignon Blanc

2Tbs Triple Sec Orange
½ cup heavy cream
Salt and freshly ground black pepper
½ cup cornstarchDirections

Rinse the mushrooms and let drain.

Remove chicken from package, rinse and pat dry. Coat well with cornstarch and let sit on counter for 30 – 45 minutes.

Shake off.

In a shallow bowl put the flour. Dredge the chicken shaking to remove any excess.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken thighs until golden brown on both sides, about 8 minutes per side. Transfer to a plate and set aside.

Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. (about 5 minutes)

Add the wine and Triple Sec. Bring to a boil, scraping to remove any browned bits from the bottom of the pan. When reduced by half, add the heavy cream and cook for 3 minutes, or until the sauce has thickened slightly.

Lower the heat to medium and return the thighs to the pan. Cover and continue to cook until they are cooked through and the sauce has thickened, about 6 – 10 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste.

Serve on a platter with love.

Our music tonight:

https://www.youtube.com/watch?v=BaFhKcXVyMQ

Serving my Master!

socialslave

To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

…..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 

by 

Dan White 

https://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM%20via%20@amazon